Mild Sheet Pan Chicken Fajitas

Preheat your oven to 425°F (218°C).

Wash and dry the red bell pepper, yellow bell pepper, and yellow onion. Slice them into 1/2-inch thick strips, keeping them large enough so picky eaters can easily identify and separate them if desired.

Grate the 8 oz cheddar cheese block using a box grater and place it in a serving bowl.

Pat the 4 lb of raw chicken breast strips completely dry with paper towels. Do not wash the chicken.

Divide the chicken strips, sliced peppers, and sliced onions between two large baking sheets to prevent crowding. Drizzle evenly with 3 tbsp of olive oil, then sprinkle with 1.5 tsp of ground cumin, 1.5 tsp of garlic powder, and 1 tsp of salt. Toss everything directly on the pans until evenly coated, then spread into a single layer.

Roast in the preheated oven for 15 minutes, or until the chicken is cooked through to an internal temperature of 165°F and the vegetables are tender.

During the last 5 minutes of roasting, wrap the 10 flour tortillas tightly in aluminum foil and place them in the oven to warm through.

Carefully remove the baking sheets from the oven. Measure out exactly half of the cooked chicken (2 lb) and set it aside to cool completely. Once cooled, place this reserved portion in an airtight container and store in the refrigerator for the Day 4 lunch wraps.

Serve the remaining chicken, peppers, and onions family-style on a large platter alongside the warm tortillas, grated cheddar cheese, and 1 cup of mild salsa, allowing everyone to build their own custom fajitas.